AltWeeklies Wire
Hook, Line, and Urethanenew
Commercial trolling for wild salmon makes a comeback.
Seattle Weekly |
Roger Downey |
06-14-2006 |
Food+Drink
Wine vs. Cheesenew
Seek out an expert when pairing wine and cheese, or mix at your peril.
Seattle Weekly |
Roger Downey |
06-07-2006 |
Food+Drink
Yakima Strikes Backnew
Most of the publicity and acclaim about Washington wine has gone to the investment bankers and retired engineers who knew how to talk the romance of winemaking, not the farmers in the Yakima Valley.
Seattle Weekly |
Roger Downey |
05-10-2006 |
Food+Drink
Pimp This 'Ritanew
In honor of Cinco de Mayo, here are a few riffs on the tastiest of classic cold beverages.
Seattle Weekly |
Maggie Dutton |
05-03-2006 |
Food+Drink
Big Rednew
A patch of Washington farmland reaches for legendary status in the world of wine.
Seattle Weekly |
Roger Downey |
03-01-2006 |
Food+Drink
Tags: wine, Washington
Cooks' Books for Couplesnew
If you're staying in for Valentine's Day, here are six books that'll help you pull it off -- in the kitchen, that is.
Seattle Weekly |
Staff |
02-08-2006 |
Food+Drink
Girlie Winesnew
No one ever went broke marketing anything to women, so I wasn't surprised to open an e-mailed press release and read about Rainier Wine's new "female-targeted" "lifestyle" brands.
Seattle Weekly |
Laura Cassidy |
03-16-2005 |
Food+Drink
Making Chocolatenew
Only a handful of companies grind their own cocoa beans in the United States, and among them, the competition is ferocious. Now, in Seattle, the Chocolate Company plans to manufacture their own chocolate, emphasizing fresh, organic ingredients.
Seattle Weekly |
Michaelangelo Matos |
02-10-2005 |
Food+Drink
Quality Wine Comes In a Boxnew
You can find Tindindi wine at Northwest Costco stores. The chardonnay is fresh, juicy, round, dry and acidic enough to be voluptuously food-friendly while genteel enough for drinking on its own. The cabernet sauvignon is a marvel.
Seattle Weekly |
Roger Downey |
01-12-2005 |
Food+Drink
Grass-Fed Meatnew
It's good for cow and chickens and for you, too.
Seattle Weekly |
Roger Downey |
11-30-2004 |
Food+Drink
Chefs Visit James Beard Home to Create Feastnew
Unwilling to take a chance on the availability of food and condiments in New York, chefs for a Beard banquet take their support staff and most of the makings with them.
Seattle Weekly |
Roger Downey |
06-08-2004 |
Food+Drink
